Heroine’s Traditional Spaghetti & Meatballs

Hey Paisan, are you hungry? Of course you are! Let’s make one of the most traditional Italian dishes that will have even the toughest to please nonna yelling “Bravissima!” Follow these steps thorough or face the wrath of a wooden spoon! 

What you’ll need:

•1/2 cup fresh bread crumbs • 2 large cloves garlic, minced • 1 tablespoon chopped fresh parsley • 1/4 teaspoon ground black pepper • 1 egg • 2 green onion • 1 pound lean ground beef • brick of mozzarella cheese • butter

•1 tablespoon olive oil • 3 garlic cloves, minced • 1 onion, coarsely shopped • 4 large cans diced tomatoes • 4 tablespoons of fresh parsley • 4 tablespoons butter • 1 teaspoon seasalt • 1 teaspoon black pepper

•1 package of spaghetti

Prep Work:
•Mince 5 cloves of garlic (keep two separate and set aside for your meatballs)
•Chop your fresh parsley (If the aroma doesn’t hit you like a Cardi B shoe as you cut, than it’s probably not fresh)
•Dice two green onions
•Dice 1 White Onion as finely as possible.
•Cut your mozzarella into small cubes

Step 1: Add into a mixing bowl the ground beef, 1/2 cup of breadcrumbs, and 1 whisked egg. Using your hands, begin to combine them. Treat the meat like a stress ball and work out any resentment you’ve been bottling up.
Step 2: Add into your mixing bowl 2 minced cloves of garlic, and your chopped green onions. Put on “Unchained Melody” by The Righteous Brothers and do your best Demi Moore “Ghost” impersonation.
Step 3: Begin forming your meatballs. Take an amount of beef mixture, half the size of your palm, and begin rolling it. After a few seconds, place a cube of mozzarella into the centre and begin rolling once again. Keep doing this until you have a nice even set of balls. Ha. Balls.
Step 4: Add 4 tablespoons of butter to a frying pan and place it on medium high. Let the butter evenly coat the bottom of your frying pan before adding in your meatballs.
Step 5: Cook the meatballs on medium high for 10-15 minutes or until they’re a golden brown. Add your meatballs to a bowl and cover to keep their heat until you’re ready to add them to your sauce.

Step 1: Add 1 tablespoon of olive oil to a large pot. I chose extra virgin to remind myself of my teenage years.
Step 2: Add four cans of dice tomatoes. This will make for a more textured sauce. If you decide you want a smoother sauce, you can strain at the end or buy a food mill and grind some San Marzano tomatoes. But who has the time, really?
Step 3: Add in your chopped white onion, 3 minced gloves of garlic, 4 tablespoons of butter and parsley, salt and pepper. Set your stove top to high and let your sauce cook for an hour, stirring repeatedly.
Step 4: After an hour, set your stove top to low and let your sauce mellow for another three. This will ensure all your ingredients leave their mark of flavour in the sauce.
Step 5: During the last hour and a half, add your meatballs into the sauce so they can soak up the flavours too.

Step 1: Fill a large pot 3/4 with water. Add 2 tablespoons of olive oil and 2 tea spoons of salt.
Step 2: Set your stove top to high and wait for the water to come to a boil.
Step 3: Place the full package of spaghetti into the pot.
Step 4: Cook the spaghetti for 8-12 minutes. Rest to see if the noodles are ready by throwing one against the wall. If it sticks, leave it and see how long it takes a dinner guest to notice.

Step 1: Decorate the edge of your plate with some left over, finely chopped parsley.
Step 2: Place your spaghetti (portion up to you-I don’t judge) on the plate.
Step 3: Add your sauce with a few meatballs on top.
Step 4: Shake some Parmesan cheese over the sauce (this step and the portion are up to preference)

Now it’s time to taste your creation! Mange! Mange!